Article #52239

A crunchy, tangy antithesis to traditional soggy rice salads

There are not many foods I will pass on, but a traditional rice salad is something I have never been able to get on board with – soggy dressed grains just don’t do it for me texturally. However, the current trend of roasting or pan-frying the grains is a whole other story. I love the added flavour it brings, the crunchy texture, and the way the rice soaks up everything with which it is enrobed. This gochujang dressing is my new obsession, adding enough spice to elevate things, and finishing with chunks of creamy avocado and a punchy hit of tangy lime. Serve straight away, or leave the roast rice to cool before dressing, it’s up to you. Either way, I guarantee it won’t last long.